March 19, 2017

Classic Mashed Potatoes

Classic Mashed Potatoes: a delicious, creamy side dish for any piece of meat or fish. This dish is a must at every major event!

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Classic Mashed Potatoes: a delicious, creamy side dish for any piece of meat or fish. | olgainthekitchen.com

This is a Ukrainian Classic Mashed Potatoes recipe my family had always been making back in Ukraine and now here in USA. All you need is 4 ingredients and you’ve got a delicious side dish for your table. When my family gets together, our party isn’t complete without some mashed potatoes. It’s always some kind of meat, mashed potatoes, salads and desserts.  Oh and I have to tell you…these must be gold potatoes, otherwise no one really wants to eat it. I know a lot of people use russet potatoes for mashed potatoes recipes, but in our family if we see white mashed potatoes, we don’t “go for it”. Mashed potatoes are great to go with any meatballs, ribs, kebabs – you name it. You can also use leftover for doughnuts and different versions of pancakes by filling with meats or veggies. I’m also a huge fan of heating it the next day until it gets that crispy, burned look in it…mmm it’s so tasty…

Mashed Potatoes Ingredients:

  • 4 lbs uncooked gold potatoes (8 large)
  • 1 cup unsalted butter (2 sticks/8 oz) (salted ok too, but add less salt)
  • 1 cup 2% milk
  • 2 teaspoons salt – or to taste
  • water to cook potatoes in

How to Make Mashed Potatoes:

1. Peel and wash 4 lbs gold potatoes. Cut potatoes into quarters, so these are similar in size and put them into a pot. Sprinkle with 1 tsp fine salt and add cold water, just enough to cover the potatoes. Cover pot with lid, bring the water to boil and cook for 15-20 minutes on low heat (3-4) until tender (you can insert dull knife to check if it goes in smoothly).

2. Remove cooked potatoes from heat and drain well, by holding pot with pot holders on both sides and at the same time press lid with your thumbs leaving about 1/2″ inch opening for water to come out. Flip the pot upside down until all the water comes out.

3. Mash the potatoes with potato masher until smooth. Melt 8 oz unsalted butter in microwave and microwave 1 cup 2% milk for 1 minute until hot, but not boiling. Add the melted butter into pot with mashed potatoes and mash it again until it absorbs butter. Then add in hot milk and continue mashing until it’s all smooth and all milk is absorbed. Lastly, season with addition 1 tsp of salt or to taste. Serve hot or wrap pot with ready mashed potatoes in coats or towels to keep it warm until ready to serve. Enjoy!!

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Classic Mashed Potatoes

5 from 1 vote
Servings: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Classic Mashed Potatoes: a delicious, creamy side dish for any piece of meat or fish.

Ingredients

  • 4 lbs uncooked gold potatoes 8 large
  • 1 cup unsalted butter 2 sticks/8 oz (salted ok too, but add less salt)
  • 1 cup 2% milk
  • 2 teaspoons salt – or to taste
  • water to cook potatoes in

Instructions

  1. Peel and wash 4 lbs gold potatoes. Cut potatoes into quarters, so these are similar in size and put them into a pot. Sprinkle with 1 tsp fine salt and add cold water, just enough to cover the potatoes. Cover pot with lid, bring the water to boil and cook for 15-20 minutes on low heat (3-4) until tender (you can insert dull knife to check if it goes in smoothly).
  2. Remove cooked potatoes from heat and drain well, by holding pot with pot holders on both sides and at the same time press lid with your thumbs leaving about 1/2" inch opening for water to come out. Flip the pot upside down until all the water comes out.
  3. Mash the potatoes with potato masher until smooth. Melt 8 oz unsalted butter in microwave and microwave 1 cup 2% milk for 1 minute until hot, but not boiling. Add the melted butter into pot with mashed potatoes and mash it again until it absorbs butter. Then add in hot milk and continue mashing until it’s all smooth and all milk is absorbed. Lastly, season with addition 1 tsp of salt or to taste. Serve hot or wrap pot with ready mashed potatoes in coats or towels to keep it warm until ready to serve. Enjoy!!
Author: Olga in the Kitchen

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